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Quick Chicken Enchiladas

Quick Chicken Enchiladas

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sheri Ferrell

Sheri Ferrell

Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, mix together cheese soup and milk.
  3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
  4. Bake for 30 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

schmerna
25

schmerna

1/16/2004

Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices.

NICOLE CRAN
17

NICOLE CRAN

7/13/2003

I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!

IVERYGIRL
14

IVERYGIRL

6/22/2003

This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the olives on top! This is a keeper for sure!

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